Pizza with mozzarella, sage, wild garlic and tomatoes

Ingredients for 1 servings:

• 250 g flour
• ½ cube of yeast
• 150 ml water, lukewarm
• 2 tbsp olive oil
• 1 pinch of salt
• 200 g sour cream with herbs
• 2 balls of mozzarella
• 4 leaves of wild garlic, finely chopped
• 12 sage leaves
• 200 g Parmesan, grated
• 6 cherry tomatoes, halved
• some olive oil (for drizzling)
• e.g. salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Sift flour into a bowl and make a well in the center. Crumble the yeast into a little lukewarm water and let it dissolve, then add it to the flour well and mix it in with the flour. Add the remaining water, a pinch of salt, and olive oil and knead everything well. Immediately roll out the dough on a floured surface so that it fits on a baking tray. Place baking paper on the rolled out dough, roll the dough up with the baking paper, and roll it out again on the baking tray with the paper side down, so that the dough is lying on the baking paper. Mix the wild garlic with the sour cream and spread it on the dough. Slice the mozzarella and spread it on the sour cream, scatter the sage leaves, and sprinkle everything with Parmesan cheese. Season with salt and pepper and drizzle with a little olive oil. Place in the preheated oven at 220 degrees on the middle rack for about 20 minutes. After about 10 minutes, arrange the tomato slices on the pizza and bake with the pizza. TIP: it also tastes very delicious to spread green asparagus in small pieces on the pizza instead of tomatoes.